Slow Cook Chicken Casserole

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Method

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1. Prepare the potatoes and carrots and place in the slow cooker.
   
2. Sprinkle the flour over the vegetables and mix to cover.
   
3. Prepare the celery, onion (could add mushrooms ) and add these to the slow cooker with half of the herbs.
   
4. Dissolve the stock in boiling water with balsamic vinegar and some of the honey, set aside.
   
5. Heat a frying panto a medium high heat then add the bacon, cook until crisp.
   
6. Pour a little honey over the bacon and cook for 30 seconds.
   
7. Transfer the crispy honey bacon to the slow cooker.
   
8. Return the pan to the heat before adding the chicken thighs.
   Coat the chicken in the juices from the bacon and seal until golden.
   
9. Add in ginger and garlic, herbs, I used thyme and rosemary, finally add the stock to the frying pan.
   
10. Transfer the chicken to the slow cooker and pour over the stock mixture. Sprinkle over salt and pepper and remaining herbs. Cook for 8 hours on low or 6 hours on high.